Served with Onion Soup, House Salad, 2 Shrimp Appetizers, Assorted Vegetables, and Steamed Rice **Upgrade to Fried Rice + $3**

Teppanyaki Dinner

(4pcs) California Roll, Kimchi, Vegetable Tempura, Steamed Rice, & Spring Roll (Served with Soup & Salad)

BBQ Bento Box

$18 Includes all of the following: 4pcs of California Roll Your Choice of Miso Soup or Salad Your Pick of 4pcs of Nigiri (Sub Sashimi +$5)

Sushi Lunch Special

Battered and Fried Tofu, Topped w/ Teriyaki Sauce

Agedashi Tofu

New York Steak cooked at your preferred temperature, Sunny Side up Egg, Udon Noodles, Served on a Sizzling plate, Topped with our Special Garlic, Soy, Black Pepper Sauce (Served with Soup or Salad)

Sizzling Steak Special

Teppanyaki Combination

(4pc) California Roll, Vegetable Tempura, Steamed Rice, & Spring Roll (Served with Soup & Salad) **Upgrade to Fried Rice + $3**

Bento Box

Mochi Ice Cream

4 Halves Stuffed w/ Spicy Tuna, Cream Cheese, Topped w/ Eel Sauce

Fried Jalapenos

4 Battered and Fried Shrimp, Served w/ Tempura Sauce

Shrimp Tempura

Battered and Fried Zucchini, Mushroom, Onion, Sweet Potato, Bell Pepper, Asparagus, and Broccoli, Served w/ Tempura Sauce

Vegetable Tempura

6 Pork & Vegetable Potstickers, Served w/ our Garlic Soy Sauce

Gyoza

Choice of Cooking: Stir-Fried or Noodle Soup Choice of Noodles: Soba (thin buckwheat) or Udon (thick flour) **Each Additional Meat + $5**

Japanese Style Noodles

Fish Broth with Seaweed, Tofu, and Green Onion

Miso Soup

Fried Popcorn Shrimp, Served w/ Pineapple, and Mayonnaise Based Sauce

Pineapple Shrimp

Seaweed Salad

Tempura Ice Cream

Charbroiled Salmon Collar, Served w/ Ponzu Sauce, Lemon, Salt & Pepper

Salmon Kama

Stir Fried White Rice, with Garlic Butter, Finely Diced Onions, Carrots, and Eggs **Each Additional Meat + $5**

Fried Rice

Yellowtail Poke Salmon Poke

4 Baked Mussels, Topped with Spicy Mayo, Eel Sauce, Ponzu Sauce

Green Mussels

Fried Half Avocado Stuffed w/ Spicy Tuna, Crab Mix, Served on Spring Mix, Topped w/ Spicy Mayo, Eel Sauce

Avocado Bomb

Fried Salt and Pepper Squid Slices, Served w/ Katsu Sauce

Tempura Calamari

Charbroiled Yellowtail Collar, Served w/ Ponzu Sauce, Lemon, Salt & Pepper

Hamachi Kama

In a pot, melt the butter over medium heat. Add chopped onion and sauté until translucent.

Sauté Onion

Pour in the beef broth and soy sauce, bring to a simmer, and cook for 10 minutes.

Simmer

Garnish with chopped green onions before serving.

Garnish

In a bowl, combine mixed greens, sliced cucumber, and diced tomato. Toss with dressing.

Mix Salad

In a pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.

Sauté Garlic

Add shrimp, lemon juice, and cook until shrimp is pink and cooked through.

Cook Shrimp

In a teppanyaki grill or large skillet, melt butter. Add assorted vegetables and soy sauce, stir-frying until tender.

Cook Vegetables

Push the vegetables to the side, crack eggs into the pan, and scramble until cooked.

Scramble Eggs

Serve with steamed rice or upgrade to fried rice as desired.

Serve Rice

In a skillet, heat oil and add cooked rice. Stir in soy sauce and sauté.

Fry Rice

Add green onions and scrambled eggs, mixing well before serving.

Finish Fried Rice

Onion

Butter

Beef Broth

Soy Sauce

Green Onions

Mixed Greens

Cucumber

Tomato

Salad Dressing

Shrimp

Garlic

Olive Oil

Lemon Juice

Assorted Vegetables (Bell Peppers, Zucchini, Mushrooms)

Steamed Rice

Eggs

Cooked Rice

Rinse sushi rice under cold water until the water runs clear. Cook rice according to package instructions. Once cooked, mix in rice vinegar and let it cool.

Prepare Sushi Rice

Lay a nori sheet on a bamboo mat. Spread a thin layer of sushi rice over the nori, leaving a small margin at the top. Arrange crab stick, avocado, and cucumber in a line at the bottom. Roll tightly using the mat, then slice into 6 pieces.

Make California Rolls

If using store-bought kimchi, simply place it in a serving bowl. If homemade, prepare and let sit for at least a day to ferment.

Prepare Kimchi

Mix tempura batter with water according to package instructions. Heat vegetable oil in a deep pan. Dip mixed vegetables in batter and fry until golden brown. Drain on paper towels.

Make Vegetable Tempura

If using frozen spring rolls, follow package instructions for cooking (usually deep-frying or baking).

Cook Spring Rolls

Cook rice according to package instructions and keep warm.

Prepare Steamed Rice

Arrange California rolls, kimchi, vegetable tempura, steamed rice, and spring rolls in a bento box. Serve with soy sauce, salad greens, and a side of soup.

Serve

Sushi Rice

Rice Vinegar

Nori Sheets

Crab Stick

Avocado

Kimchi

Mixed Vegetables (Carrot, Zucchini, Bell Pepper)

Tempura Batter Mix

Water (for batter)

Vegetable Oil (for frying)

Spring Rolls (frozen or homemade)

Salad Greens

Soup (Miso or any preferred broth)

Rinse sushi rice under cold water until water runs clear. Cook rice according to package instructions, then mix with rice vinegar, sugar, and salt. Allow to cool.

Slice avocado and cucumber into thin strips.

Prepare Fillings

Place a nori sheet on a bamboo mat, spread a thin layer of sushi rice, add crab, avocado, and cucumber, then roll tightly.

Roll Sushi

Slice the roll into 8 pieces using a sharp knife.

Cut Rolls

In a pot, bring dashi stock to a simmer. Add miso paste, stirring until dissolved. Add tofu and green onions, simmer for a few minutes.

Make Miso Soup

Form small oval shapes with sushi rice. Place a slice of fresh fish on top of each rice shape. Add wasabi if desired.

Prepare Nigiri

Sushi rice

Nori sheets

Crab meat (or imitation crab)

Rice vinegar

Sugar

Salt

Miso paste

Tofu (cubed)

Green onions (sliced)

Dashi stock (or water)

Mixed greens (for salad)

Salad dressing (to taste)

Fresh fish (salmon, tuna, etc.)

Wasabi (optional)

Soy sauce (for serving)

Drain the tofu and wrap it in paper towels to remove excess moisture. Press it gently to absorb as much water as possible, then cut it into 1-inch cubes.

Prepare the Tofu

Place the cornstarch in a shallow dish. Roll each tofu cube in the cornstarch until fully coated. Shake off any excess cornstarch.

Coat with Cornstarch

In a large frying pan or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Carefully add the tofu cubes to the hot oil in batches, frying until they are golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.

Fry the Tofu

In a small saucepan, combine dashi stock, mirin, and soy sauce. Heat over medium heat until warmed through.

Make the Sauce

Place the fried tofu in a serving dish. Drizzle with teriyaki sauce, and top with grated daikon, chopped green onions, nori strips, and sesame seeds. Serve immediately.

Firm Tofu

Cornstarch

Vegetable Oil

Teriyaki Sauce

Dashi Stock

Mirin

Grated Daikon Radish

Nori Seaweed

Sesame Seeds

Preheat a skillet over medium-high heat. Season the New York strip steak with salt and black pepper. Add olive oil to the skillet and when hot, place the steak in the skillet. Cook for 4-5 minutes on each side for medium-rare, or until your preferred doneness is reached. Remove from skillet and let rest.

Season and Cook Steak

In the same skillet, reduce heat to medium and crack the eggs. Cook until the whites are set but the yolks are still runny, about 2-3 minutes. Season with salt and pepper.

Fry the Egg

In a pot, bring 4 cups of water to a boil. Add the udon noodles and cook according to package instructions, usually about 8-10 minutes. Drain and set aside.

Prepare Udon Noodles

In a small bowl, mix together soy sauce, minced garlic, black pepper, honey, and sesame oil until well combined.

Prepare Garlic Soy Sauce

On a sizzling plate, place the cooked udon noodles. Slice the steak and arrange it on top of the noodles. Place the sunny side up eggs beside the steak. Drizzle the garlic soy sauce over the top and serve immediately with your choice of soup or salad.

Plate the Dish

New York Strip Steak

Black Pepper

Udon Noodles

Water

Garlic, minced

Honey

Sesame Oil

Soup or Salad

In a pot, bring the onion soup to a simmer and cook for about 10 minutes. Set aside.

Prepare the Onion Soup

Combine mixed greens, cucumbers, and cherry tomatoes in a bowl. Drizzle with your favorite dressing.

Prepare the House Salad

In a skillet, heat 1 tablespoon of sesame oil over medium heat. Add shrimp and cook until pink and opaque, about 3-4 minutes. Season with salt and pepper.

Cook the Shrimp

In the same skillet, add remaining sesame oil, garlic, and ginger. Sauté for 1 minute, then add assorted vegetables and stir-fry until tender-crisp, about 5-7 minutes. Add soy sauce and mix well.

Stir-Fry the Vegetables

If choosing fried rice, use the same skillet and stir-fry the cooked rice with the remaining soy sauce and vegetables for 3-4 minutes. Otherwise, serve steamed rice as is.

Prepare the Rice

Plate the onion soup, house salad, shrimp, stir-fried vegetables, and rice (fried or steamed) for a complete teppanyaki meal.

Onion Soup

House Salad

Assorted Vegetables

Ginger

Pepper

Fried Rice (optional)

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, mix rice vinegar, sugar, and salt into the warm rice. Let it cool slightly.

Lay a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving an inch at the top. Place slices of cucumber, avocado, and crab meat in the center. Roll tightly and slice into pieces.

Assemble California Rolls

Cut assorted vegetables into bite-sized pieces.

Prep Vegetables

In a bowl, mix tempura batter mix with cold water until smooth.

Make Tempura Batter

Heat oil in a deep pan. Dip vegetable pieces in batter and fry until golden. Drain on paper towels.

Fry Vegetables

In a pot, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.